Keittämisaineet

Keittämisaineet, also known as cooking agents or cooking substances in English, refers to any material used to facilitate the cooking process. These can be broadly categorized into a few main types.

Firstly, there are heat transfer mediums. Water is a common example, used in boiling and steaming to transfer heat from a stove to food. Oils and fats, such as vegetable oil or butter, are used for frying and sautéing, conducting heat and often adding flavor. Steam itself can also be considered a cooking agent, utilized in steaming methods.

Secondly, some substances are added to food primarily for their chemical reactions during cooking. Leavening agents like baking soda and yeast are crucial in baking, producing carbon dioxide gas that causes doughs and batters to rise. Acids, such as vinegar or lemon juice, can tenderize meat or react with alkaline ingredients.

Thirdly, certain ingredients act as catalysts or modifiers in the cooking process, influencing texture or facilitating browning. For instance, emulsifiers help to bind oil and water, common in sauces and dressings. Some cooking salts are used to draw out moisture, aiding in curing or tenderizing. The term broadly encompasses anything that plays an active role beyond simply being an ingredient in the final dish.